Description
Quest Nutrition RTD Protein Shake 4/Pack
Quest Nutrition has long been known for their high quality protein powders. But what about those of us who don't want to mess with powder proteins and shaker bottles? Well, from Quest Nutrition, all new Ready to Drink (RTD) protein shakes. These shakes are made with simple quality ingredients, just 11 to be exact. Each shake contains 30 grams of protein, 3 carbs, and only a gram of sugar. If you're looking for a tasty shake packed with protein grab a case of Quest's all new RTD shakes.
Quest Nutrition RTD Protein Shake Highlights
- 30 Grams Protein Per Shake
- Simple 11 Ingredient Formula
- Only 3 Grams Carbs
- Only 1 Gram Sugar
Directions
This is an RTD protein shake meaning it's ready to drink. No messing with messy powders and shaker bottles. Just pop the cap and enjoy.
Quest Nutrition Protein Shake Supplement Facts
Serving Size: 1 Shake (325mL)
Servings Per Container: 4
Calories 160
Total Fat 3g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 20mg
Sodium 250mg
Total Carbohydrate 3g
Dietary Fiber 0g
Total Sugars 1g
Incl. 0g Added Sugars
Protein 30g
Vitamin D 0mcg
Calcium 850mg
Iron 1.7mg
Potassium 130mg
*Percent Daily Values are based on a 2,000 calorie diet
Ingredients: Water, Milk Protein Concentrate. Contains less than 1% of the following: Sunflower Oil, Natural Flavors, Sunflower Lecithin, Salt, Sodium Polyphosphate, Trisodium Phosphate, Gellan Gum, Sucralose.
Warning
Contains Milk. Procesed in a facility that also processes soy and tree nuts.
References
West DWD, Abou Sawan S, Mazzulla M, Williamson E, Moore DR. Whey Protein Supplementation Enhances Whole Body Protein Metabolism and Performance Recovery after Resistance Exercise: A Double-Blind Crossover Study. Nutrients. 2017;9(7):735. Published 2017 Jul 11. doi:10.3390/nu9070735
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5537849/
Cintineo HP, Arent MA, Antonio J, Arent SM. Effects of Protein Supplementation on Performance and Recovery in Resistance and Endurance Training. Front Nutr. 2018;5:83. Published 2018 Sep 11. doi:10.3389/fnut.2018.00083
